Name: Drunken Mussels with Andouille Sausage
Ingredients: 2 lbs mussels; 1/2 can hefeweisen or saison beer ((6 oz)); 1 cup water; 2 8 oz cans muir glen whole fire roasted tomatoes (cut into cubes); 5-6 spoonfuls tomato sauce from can; 1/2 onion (chopped); 3-4 cloves garlic; 1/2 tbsp paprika ((preferably organic)); 1/2 tsp salt; 1/2 tsp black pepper; 1 andouille sausage - sliced 1/4 inch wide ((chorizo as a substitute)); 1 bay leaf; 1 small handful parsley leaves; 3-4 tbsp extra virgin olive oil (enough to cover the bottom of the pan)

Drunken Mussels with Andouille Sausage

CourseSeafood

Ingredients

2lbs mussels
1/2can hefeweisen or saison beer(6 oz)
1cup water
28 oz cans muir glen whole fire roasted tomatoescut into cubes
5-6spoonfuls tomato sauce from can
1/2 onionchopped
3-4cloves garlic
1/2tbsp paprika(preferably organic)
1/2tsp salt
1/2tsp black pepper
1 andouille sausage - sliced 1/4 inch wide(chorizo as a substitute)
1 bay leaf
1small handful parsley leaves
3-4tbsp extra virgin olive oilenough to cover the bottom of the pan

Instructions

Heat deep pot on medium high for 2 minutes
Add olive oil and heat for 1 minute
Add garlic and onion, cook for 5 minutes until soft and starting to brown on the edges
Add andouille sausage, salt and pepper, cook for 5 minutes
Add tomatoes and tomato sauce, cook for 5-10 minutes until bubbling
Add bay leaf, paprika, parsley, and cook for 5 minutes
Add mussels, beer, and water
Cover and cook for 5 minutes until the mussels open up
Turn off heat and keep covered until ready to serve